Simple, yet elegant, dignified and proud. Much like the vibe in her hometown of Strasbourg, this is how I remember my grandmother Greta.

Alsatian Tarte a L’Oignon

Alsace-Lorraine, this very special region in eastern France (on the border of Germany), has been under French control since 1946. However, over the years, France and Germany have repeatedly alternated control over the region. The result of all this political turmoil is a very unique blending of the French and German cultures. Charming architecture reminiscent of Hansel and Gretel combines with French language and sensibilities.

Nowhere is this mélange more striking than in the food. Set against the backdrop of a beautiful wine country producing seven different grapes (Sylvaner, Pinot Blanc, Riesling, Muscat d’Alsace, Pinot Gris, Pinot Noir, Gewurtztraminer), Alsatian cuisine incorporates rich foods balanced by the unique flavors of its wines.

One of my favorite culinary discoveries was this hearty Tarte a l’Oignon, a filling mixture of bacon, onions, eggs and cream encased in a beautiful pie crust. Paired with a Riesling or Gewurtztraminer, this recipe perfectly exemplifies how simple ingredients can be elevated.

Enjoy this savory pie recipe with or without the bacon and remember that once you learn the basics of pie crusts here, you can make any pie you like – sweet or savory!

TARTE a L’OIGNON

Pie Crust

Ingredients:

1 ½ cups AP flour

¼ cup cold butter

¼ cup shortening

½ cup cold water

Method:

Place flour on a cold work surface

Cut cold butter and shortening into flour with a bench scraper

Create a well in the center of the flour

Gradually add cold water into the well and blend with the flour until it becomes a dough and holds its shape

Refrigerate in plastic wrap for 30 minutes

Roll out dough on a floured surface to fit a 9 inch greased pie dish

Filling

Ingredients:

6 slices bacon

1 tbsp butter

7 large onions, thinly sliced

1 tbsp flour

1 cup heavy cream

4 eggs

Pinch of nutmeg

Salt and pepper to taste

Method:

Preheat oven to 400* F

Render bacon in a pan until crisp. Remove and drain on paper towels.

Remove bacon fat and add butter

Once melted, add onions, season with salt and pepper and cook for approximately 15 minutes until soft